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Classic Corned Beef and Cabbage – Crockpot taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Slow Cooker Corned Beef and Cabbage

Embrace comfort with this classic slow-cooked beef and cabbage stew, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 450 kcal

Equipment

  • 1 Slow cooker

Ingredients
  

Main ingredients

  • 1 flat cut corned beef 5 to 6 pounds, packed with pickling spices
  • 4 to 6 small potatoes halved if larger than 2 inches
  • 1 large onion cut into quarters
  • 1 ½ cups baby carrots ready to soak up the broth
  • 2 ribs celery cut into 3-inch pieces
  • 3 cloves garlic smashed a bit
  • 2 tablespoons pickling spice optional
  • 2 to 4 cups beef broth to cover and flavor everything
  • 1 medium head cabbage cut in 1 inch wedges, added last

Instructions
 

Instructions

  • Pop the corned beef in your slow cooker, toss in the pickling spice if you're using it.
  • Arrange the potatoes, onion, carrots, celery, and garlic around the beef like a colorful, tasty circle.
  • Pour beef broth over everything till it just covers the beef—don't drown it, just enough for that broth depth.
  • Close the lid, check the sealing ring's secure so no steam escapes.
  • Set cooker to low and let it go for 8 to 10 hours, letting natural release do its job so meat stays tender and juicy.
  • Drop the cabbage wedges in during the last hour, placing them gently on top so they steam not stew.

Notes

Serve warm with crusty bread or over mashed potatoes for a heartier meal.